Grilled Shrimp Tacos with Vegetables and Creamy Chipotle Sauce
Spice up your weeknights with easy grilled shrimp tacos loaded with flavorful vegetables and topped with a creamy chipotle sauce - all in 30 minutes!
Servings: 8 tacos
Calories: 189kcal
Equipment
- immersion blender, blender or food processor
- 8 metal skewers or bamboo skewers
Ingredients
Chipotle Yogurt Sauce:
- 1 cup Greek yogurt (regular yogurt or sour cream also work)
- 1 to 2 chipotle peppers in adobo sauce*
- 2 cloves garlic
- 1 small lemon juiced (about 1 ½ tablespoons)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
Shrimp & Vegetable Tacos:
- 1 pound raw shrimp peeled and deveined
- 1/3 pound snap peas or green beans (or whatever's in season) enough for 2-4 per skewer
- 1 red sweet pepper or sliced zucchini, mushrooms, etc.
- 4 tiny onions or a small onion, cut into pieces
- 8 flour or corn tortillas, taco size
Instructions
Make Chipotle Sauce:
- Add all ingredients to a wide mouth pint jar and use an immersion blender right in the jar until smooth (alternately, add to the bowl of a blender or food processor and whir until smooth).
- Pour half into a medium bowl and transfer the remaining sauce to a small jar or pitcher for serving, refrigerating until needed.
Make Shrimp & Tacos:
- Marinate: To the bowl with half the chipotle sauce, add the cleaned shrimp, tossing to coat well. Marinate while prepping the vegetables (or for up to 30 minutes).
- Prep all vegetables: snap and string peas or beans; seed and slice peppers, and cut into rectangles for skewers; cut tiny onions in half or a small whole onion into quarters and then in half to skewer. TIP: I find it easiest to group all the vegetables in the order I want to thread them - 2 peas, a pepper, onion, pepper, 2 peas - then it's easy to grab them and evenly divided between the skewers.
- Add to skewers: Using metal skewers (if using bamboo, soak 20 minutes before threading), add the vegetables and shrimp in an order like this: peas, shrimp, pepper, shrimp, onion, shrimp, pepper, shrimp, peas (or however you'd like).**
- Cook: Grill the skewers, covered, over direct heat, turning once, for 5-8 minutes, or until shrimp are done (pink and opaque). Remove to a platter. While grill is hot, briefly grill tortillas until char marks appear - transfer to a cloth-lined plate to keep warm.
- Serve skewers with tortillas and reserved sauce, letting each person remove shrimp and vegetable from skewers with a fork onto a tortilla and drizzle more sauce on top.
Notes
*We use 2 peppers for a nice spice- adjust to your family's taste OR use 1/4 cup to 1/3 cup salsa if chipotles are too spicy for you.
**If you don't have skewers or don't want to use them - or if you'd like your vegetables to be more done, you can grill the shrimp on foil or a tray separately and use a grill basket to grill the vegetables.
Nutrition calculated with flour tortilla taco as pictured.
Nutrition
Serving: 1skewer/taco | Calories: 189kcal | Carbohydrates: 22g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 804mg | Potassium: 236mg | Fiber: 2g | Sugar: 5g | Vitamin A: 671IU | Vitamin C: 41mg | Calcium: 160mg | Iron: 3mg
